MAGGI Tiranga Aloo Recipe by Anshu Jhunhunwala

Cooking Time: 10 Minutes
Preparation Time: 35 Minutes
Total Serves: 4

The Ingredient List

• MAGGI Hot & Sweet Tomato Chilli Sauce - 4 Tablespoons
• Baby Potatoes – 16 (Boiled & Fried)
• Fresh Basil Leaves –1 Cup (For Pesto)
• Oil For Frying – 6 Cups (For Pesto)
• Garlic – 2 Tablespoons (For Pesto)
• Soaked Cashews – 2 Tablespoons (For Pesto)
• Salt – 1 Teaspoon (For Pesto)
• Olive Oil – 1/8 Cup (For Pesto)
• Butter - 2 Tablespoons
• Olive Oil - 1 Tablespoon
• Paprika - 2 Teaspoons
• Parmesan Cheese - 4 Tablespoons (Grated)

The Easy Steps

1. Prepare the potatoes by giving them 1 whistle in a pressure cooker, do not peel them. Once cooled, flatten them in between of both your palms. Deep fry in oil to make slightly crisp.
2. Making the Pesto – In a blender all the pest ingredients and blend to a fine paste.
3. Assembling the dish – In a frying pan, add 1 tablespoon olive oil and 2 tablespoons butter, toss the potatoes and mix in the basil pesto. Stir till all mixed. Add paprika and a sprinkle of salt.
4. Plating – In a platter, place the MAGGI Hot and Sweet Tomato Chilli Sauce, and spread on the plate, place individual potatoes over the sauce. Sprinkle with grated parmesan.